Gluten Free Blueberry Oatmeal Bread

This moist and chewy gluten free blueberry oatmeal bread is lightly sweetened and packed with whole grains. A huge family favorite!

Baking season is well underway and my house has never smelled better! Admittedly, my husband is the head baker in our household (have you tried his famous hermit bars or pumpkin cheesecake?) but I can hold my own.

Recently my friend’s at Bob’s asked me to create a recipe using their Gluten Free 1:1 Baking Flour. While no one in our family has a gluten allergy, friends and readers frequently ask me for gluten free baking recipes and this mix is my go-to!

As a novice baker myself, I love that Bob’s takes the guess work out of gluten free baking. With this gluten free flour blend you simply turn any baked goods recipe into a gluten free recipe by swapping out all-purpose flour with this gluten free flour.

My Gluten Free Blueberry Oatmeal Bread is not only free of gluten but it is packed with whole grains. Made with chewy oats and omega-3 packed flax seed meal, each serving is full of nutrients.

For added moisture and protein, I use plain unsweetened yogurt which keeps the loaf light and prevents it from being too dry. Fresh or frozen blueberries give it added natural sweetness and added flavor. Healthy enough for breakfast but good enough for dessert.

Your family is waiting.

Gluten Free Blueberry Oatmeal Bread

Course: Snack

Cuisine: American

Keyword: blueberry oatmeal bread, gluten free oatmeal bread

Prep Time: 15minutes

Cook Time: 1hour

Total Time: 1hour15minutes

Servings: 12

Calories: 228kcal

Author: Liz DellaCroce

This moist and chewy gluten free blueberry oatmeal bread is lightly sweetened and packed with whole grains. A huge family favorite!

You May Also Like:

About Liz Della Croce

Liz is the founder and creator of The Lemon Bowl. With an emphasis on healthy eating and living, Liz’s recipes and food photography have been featured in various publications including the cover of Women’s World magazine, Good Housekeeping, Shape, Real Simple, Cosmopolitan, Food Network Blog, Huffington Post, TODAY Food, Foodgawker and The Cooking Channel. Read More…

Liz,
Thank you for the work and fun you put into sharing your recipes. We stay away from refined sugar at our home and I wonder if you can tell me how to substitute honey or maple syrup? I have done some looking on substitute charts, but this is a new area for me and it may be common knowledge for you.
So I thought I would ask.

Hi Beth – Thank you so much for your kind words! I’m afraid I’m not very versed on substituting honey for white sugar. I know they have very different properties so you can’t just swap them for one another. Could you try coconut sugar instead? That should be 1:1. http://amzn.to/2uO91TE